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Archive for the ‘Snack’ Category

Pumpkin Corn Muffins

My beloved corn muffins, with a touch of the season’s most ubiquitous flavor and color.  If you prefer a dessert-like muffin, as we do, use the recommended amount of sugar.  If you prefer a less-sweet corn muffin or are serving these alongside something more savory, you can reduce the amount in half. 

Pumpkin Corn Muffins

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons light brown sugar, packed
1 large egg
3/4 cup milk (low-fat is fine)
1 cup canned or fresh pumpkin puree
2 tablespoons melted butter or oil

Directions

  1. Heat oven to 350° F. Grease and flour 12 muffin cups. Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
  2. In another bowl, whisk together the brown sguar, egg, milk, pumpkin, and butter.
  3. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.

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Whole Grain Blackberry Spice Muffins, Joy Zacharia, Cooking Light, JANUARY 2006
Yield 17 muffins (serving size: 1 muffin)


Ingredients
2 cups all-purpose or white whole wheat flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low-fat milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups blackberries, coarsely chopped
Cooking spray
1/4 cup granulated sugar, optional for topping

Directions

  1. Preheat oven to 400°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
  3. Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar, if desired; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.

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Popcorn on the Cob

 

Every year we take Rice Kernel to a nearby farm to pick corn.  Until I had my little fellow, I had no idea you could pop corn directly from the kernel!  This year was Claire’s first trip and our curious little one was all too eager to pull at corn husks herself.  Can’t wait until next year when she can join in the action on ground level.

Ways to Enjoy Popcorn on the Cob….

1. If you don’t mind the mess, keep it on the cob and watch it go in your microwave…

2. For no mess, place cobs into a paper bag. Then place the bag in your microwave for 2-3 minutes and enjoy. (Times may vary.)

3. Another great favorite is to shell the kernels off of the cob and place them into a popcorn popper.

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Soft and fluffy on the inside with a slightly crisp exterior, summer squash is sweetened up in this snack.

Zucchini Lemon Muffin Tops

Ingredients

zest of two lemons
1/2 cup sugar
1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup applesauce, as I used)
1 egg
1 cup grated zucchini
1 1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 cups flour (I used 1/2 cup whole wheat and 1/2 cup white whole wheat)

for the glaze
juice of two lemons
about a cup of powdered sugar

Directions

  1. Preheat the oven to 350 degrees and line cookie sheets with parchment.
  2. Grate the zucchini and blot it with a paper towel to absorb some of the liquid.
  3. Rub the lemon zest and the sugar together until fragrant. Add the oil (and applesauce, i using) and egg and mix well until combined.  Add vanilla.
  4. Sift the dry ingredients together and mix until combined.
  5. Scoop dough by rounded teaspoons onto cookie sheet and bake for 10-12 minutes or until cookies are golden brown around the edges.
  6. Cool cookies for 5 minutes on the pan before removing the a wire rack.
  7. While cookies are cooling, juice the lemons into a bowl and mix sifted powdered sugar into the juice with a whisk until you have a smooth but runny glaze. Dip the cooled cookies and let dry.

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FHE used to love Hot Pockets from the freezer section (Lean Pockets is what we actually bought).  Simple and savory, I remember years of storing the tiny packages in our freezer for a last-minute bite in the morning and a post-soccer game snack at 11 p.m.  It has been years since we’ve purchased them, mostly because they aren’t the most wholesome food choice.  (FHE’s words, not mine.)  But that doesn’t mean we don’t enjoy them.  With fresh pizza dough aplenty at the grocery store, homemade versions can come together quickly.  This is also a project perfect for little fingers.  For my mostly-vegetarian son, this means a little cheese and lots of broccoli.  He’s recently (finally) discovered a love of pepperoni so that was on our menu as well today.

Making a hot pocket or a calzone is similar to making a pizza.  Some tips, though: 

  1. Poke small holes in the top of your calzone so steam can escape and you don’t develop too many air pockets inside.
  2. Be sure to seal the edges really well, otherwise you will have a big mess.
  3. Brush the top of the calzone with olive oil or eggwash before you put it in the oven for a golden finish.
     
    Basic recipe here.
     

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Because plain zucchini bread can always be jazzed up, a little grated green apple adds some tart sweetness here.  You could easily substitute another type of apple.

Apple Zucchini Bread, adapted from Aaron McCargo

Ingredients

Nonstick spray
1 cup finely grated zucchini (about 1 zucchini)
1 cup grated green apple, peeled and cored (about 1 apple)
3/4 – 1 cups packed light brown sugar (depending how sweet you like it)
3/4 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups plus 1/2 teaspoon all-purpose flour (or half white whole wheat)
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 1/2 cups chopped walnuts, optional

Directions

  1. Preheat the oven to 350 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
  2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
  3. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

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Applesauce Granola

I love granola and so does Rice Kernel.  This is a lower-sugar and lower-fat version.  It doesn’t clump as well for me as other traditional recipes I’ve tried, but if you cluster small palmfuls together before baking, that seems to make a difference.  (For the people who enjoy clusters.)

Applesauce Granola

Ingredients

2 1/2 cups old fashioned oats
1 cup nuts (pecans, walnuts, almonds, pistachios, cashews)
1/2 cup sunflower seeds
1/4 cup sesame seeds
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1 tablespoon honey
1 tablespoon vegetable oil
1/3 cup raisins, chocolate chips, etc.

Directions
  1. Preheat oven to 250 degrees F.
  2. In a large bowl, mix together oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt. Set aside.
  3. In a small saucepan, warm the applesauce with the honey and oil over low heat.
  4. Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan.
  5. Bake for 45-50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in raisins. Cool completely before enjoying or adding chocolate chips (if you are like me).

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